Peanut Butter Banana Oat Flour Muffins

Name: Peanut Butter Banana Oat Flour Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 serving
Ingredients: 3 medium ripe bananas (320g); 1/2 cup unsweetened applesauce (120g); 1/2 cup pure maple syrup (120g); 1/3 cup creamy peanut butter (80g); 1 large egg; 2 Tbsp coconut oil (30g); 2 tsp vanilla extract; 1.25 cups oat flour (150g); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; 1/2 cup chocolate chips (90g)

User Reviews

4.9

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12
Calories
225 kcal
Course
Breakfast
Cuisine
American

Peanut Butter Banana Oat Flour Muffins

Heidi Hunt

Report

One of the best flavor combinations, these peanut butter banana oat flour muffins are made in one bowl and ready in just 30 minutes! Perfect for breakfast, a healthy afternoon snack or even dessert!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

3 medium ripe bananas (320g) ~1.25 cup mashed
1/2 cup unsweetened applesauce (120g)
1/2 cup pure maple syrup (120g)
1/3 cup creamy peanut butter (80g)
1 large egg
2 Tbsp coconut oil (30g) melted & cooled
2 tsp vanilla extract
1.25 cups oat flour (150g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate chips (90g)

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. Prepare a muffin pan with cooking spray or muffin liners.
Add the bananas to a large mixing bowl and mash with a fork. Then add the applesauce, peanut butter, syrup, egg, oil and vanilla and mix until well combined.
Add the flour, baking powder, baking soda, cinnamon and salt.
Mix in the dry ingredients until they are incorporated. Then fold in the chocolate chips.
Spoon the batter into the prepared muffin pan. Sprinkle with more chocolate chips if desired so they look pretty!
Bake muffins for 15-20 minutes, or until a toothpick inserted in the center comes out with a few wet crumbs.
Remove from the oven and allow to cool in the pan for a few minutes before transferring the muffins to a wire rack to cool completely. Drizzle with drippy peanut butter if desired and enjoy!

Notes

Store leftover muffins in an airtight container in the fridge for up to a week.
To freeze: Allow muffins to cool completely then wrap muffins tightly in a freezer-safe bag and freeze for up to 3 months.

Nutrition Information

Show Details

Serving 1muffin Calories 225kcal (11%) Carbohydrates 30.7g (10%) Protein 4.6g (9%) Fat 9.3g (14%) Saturated Fat 4.1g (21%) Cholesterol 2.5mg (1%) Fiber 3g (12%) Sugar 10g (20%)